GRAFTON, Ohio, Jan. 9, 2013 /PRNewswire/ -- Need to outfit a commercial kitchen and wondering where to start for ventilation equipment? First time commercial exhaust hood buyers have to navigate a maze of technical questions when starting a restaurant or remodeling an existing kitchen. "It upsets me to hear after the fact that an entrepreneur has overpaid for equipment they really didn't need," said Pat Ranch HoodMart's Sales Manager. What type of exhaust hood do I need? What are the building codes? Where do I get a qualified hood installer? Long cycle hood, or will a less costly short cycle exhaust hood be the better choice? So it goes... What type of exhaust hood do I need for my restaurant? This question and the many others to come were the types of questions we found getting answered every day by the professional technicians on call at HoodMart, Inc. http://www.hoodmart.com/ Starting a restaurant or outfitting the mobile kitchen of a concession trailer or food truck can be made incredibly easier when working with professionals who provide those types of answers every day and have many years industry experience doing it. For example... What's a Long Cycle Hood? Can I Use a Short Cycle Hood? http://www.hoodmart.com/exhaust-hoods-short-cycle/ One of the decisions to be made is whether to choose the more expensive long cycle hood or will a more economical short cycle hood, do the job just as well? Long Cycle Exhaust Hoods with a PSP System have been known to cost more, they often have higher up-front cost, higher installation cost, higher energy bills, and can blow down directly on kitchen staff when cooking making this type of hood uncomfortable to work around. They can also be hot in the summer and cold in the winter unless an expensive roof top make-up air furnace is added.